Honey-soy tempeh

Last night we went for a vegetarian dinner. We really love tempeh and this time I went for a soy and honey sauce with roasted peanuts and a lot of garlic.

I also would suggest you make or buy yourself a good crunchy chilli oil for dishes like this. It's perfect over steamed vegetables!

Ingredients:

• 250 gram tempeh • 5 garlic cloves • 1 large white onion • 2 tbsp honey • 3 tbsp soy sauce • 2 tbsp oyster sauce • 1 tbsp cider vinegar • 2 tbsp shaoxing rice wine • black pepper • handful of unsalted peanuts •

1. Get a hot wok and start with roasting your peanuts. You can use a dry wok or add a tiny but of oil. Once they start to get a nice char, they're good to go. Set aside in a small bowl. While you do this, cut the tempeh into pieces. Just do this the way you like it.

2. Finely chop your garlic and slice your onion in half and in thin slices. Heat up your wok again and add a few tbsp of vegetable oil.

3. Start with frying your onion and garlic in high heat. As soon as they start to get brown around the edges, add the tempeh with some black pepper and stir fry for a few minutes.

4. Mix the other ingredients in a bowl and stir well. As soon as the tempeh has been fried a little bit, throw on the sauce mixture.

Keep the heat high while stirring well. You want the sauce to thicken on get sticky. If this takes too long (over 5 minutes), add some cornstarch mixture. You don't want your onions to get too soggy.

5. Mix in 2/3 of the peanuts and stir one last time. Garnish with the rest of the peanuts. Serve over white rice and sides of vegetables. We had pickled cucumber and steamed broccoli with crunchy chilli oil.

You can use beef or chicken instead of tempeh.

Enjoy!